Cornbread, Wild Mushroom, and Pecan Stuffing

Cornbread, toasted pecans, and sauteed wild mushrooms give this stuffing its character. Even after baking inside the turkey, the cornbread and pecans retain their crunch, while the mushrooms add a chewy texture.

Crumble cornbread into a large bowl. Add mushroom mixture and toasted pecans; toss.

Cook's Notes

If you bake this stuffing outside the turkey, add chicken stock, and bake in a buttered 9-by-13-inch baking dish until the stuffing is crusty and golden brown, about 30 minutes. Serve the extra cornbread to your guests.